Composition:
1 Chinese cabbage (about 200g), 50g pepper noodles, 80g onion, 40g garlic,15g red pepper,15g ginger, 500ml beef soup,15g soy sauce, 5g monosodium glutamate, 50g sugar,/kloc.
Features:
Red and white, sour and delicious, promote appetite.
Operation:
1, peeled scallion, peeled garlic and peeled ginger, all washed and cut into pieces; Clean the red pepper, remove the pedicle and cut into pieces.
2. Remove the roots of Chinese cabbage, cut them in half and dry them in the sun for half a day. Then, put it in an unglazed ceramic jar, sprinkle with pepper and salt noodles, and put it layer by layer. After putting it away, cover it with a wooden cover, the size of which is the same as the mouth of the altar, so that the cover is just pressed on the Chinese cabbage.
3. Then, press the heavy stone, rinse the cabbage thoroughly with cold water two or three days later, and squeeze out the vegetable juice as much as possible. Next, put chopped green onion, garlic, pepper and ginger in the middle of the cabbage, then mix the beef soup with soy sauce, sugar and monosodium glutamate, fill the jar, seal it with oil paper and cover it. After freezing 15 days, the pickle jar can be buried in the underground half layer and covered to prevent rain and snow from penetrating.
From eating kimchi in winter to the next spring. When eating, you can add Pacific fish, squid, fruit, pears, radishes and so on according to your hobbies. , but definitely not the meat of shellfish and mussels.
5. In the cold winter, kimchi can be made without a refrigerator, but it can be kept in the refrigerator when the weather is warm.
Seasoning: 1 large piece of dried ginger (about 30g), 8 dried red peppers, 1 small pepper (about 30 pieces), 2 tablespoons of balsamic vinegar, 2 teaspoons of soy sauce, 1 tablespoon of sugar (15g), 1 teaspoon of chicken essence (.
Exercise:
1, peeled and shredded dried ginger, peeled old leaves outside Chinese cabbage. Put the leaves in a boiling pot. Cook 1-2 minutes until cooked. Take out and drain. Cut into strips 2 cm wide and 5 cm long.
2. Put the balsamic vinegar, soy sauce, salt, white sugar and chicken essence into a small bowl, and fully mix and stir into a sauce. Mix the Chinese cabbage strips with a slightly larger container, put the Chinese cabbage strips wrapped in sauce on a plate and put shredded ginger on the surface.
3. Heat the wok on high fire, add cold oil, add dried red pepper and pepper into the wok, and stir-fry slowly on low fire until the pepper turns yellow. Don't put the pepper on the fire until it turns black. Pour the oil directly on the cabbage on the plate.
Wash and dry the cabbage, evenly spread the Chili sauce on the cabbage, clean it piece by piece, put it neatly in the basin, seal it with plastic wrap and eat it for a few days!
1. One Chinese cabbage, peeled off the outer layer, washed, coated with salt evenly inside and outside, and marinated for half a day.
Note: don't put any oil in the spicy cabbage from beginning to end.
2. After curing for half a day, squeeze out the water.
Get ready: ginger, garlic, apples and pears.
4. Chop ginger, garlic, apples and pears, and use 1/3 or half for apples and pears.
5. The amount of Chili noodles, the amount of salt and monosodium glutamate Chili noodles depends on how spicy you like.
It also depends on the freshness of Chili noodles
6. Add appropriate amount of boiling water and mix pepper noodles, salt and monosodium glutamate evenly.
7. Pour ginger, garlic, apples and pears into the Chili noodles.
stir
9. Start pickles! From the innermost layer, put the prepared pepper paste on the cabbage, both inside and outside.
10. Keep wiping.
1 1. The whole tree was plastered.
12. Take a covered container and clean it carefully. There must be no oil. If there is no cover,
It can also be sealed with plastic wrap.
13.3-5 days later.